Creamy Beef and Mushroom Skillet
A quick and easy beef and mushroom dish with a rich, creamy sauce, perfect for a weeknight dinner. Serve with your favorite sides like mashed potatoes or fries.
- Total35 min
- DifficultyEasy
- Servings4
This classic Russian-inspired dish features tender strips of beef and earthy mushrooms enveloped in a velvety sauce. The secret to its creamy texture and vibrant color lies in the combination of crème fraîche and paprika.
It's a versatile meal that comes together quickly, making it ideal for busy evenings. Whether you pair it with fluffy mashed potatoes or crispy fries, this beef stroganoff is sure to become a family favorite.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat 2 tbsp of oil in a large skillet over a high heat. Add the onions and cook for 10-15 minutes until softened and lightly browned at the edges. Remove with a slotted spoon and set aside on paper towels to drain.
- Wipe the skillet clean. Add the mushrooms without any oil and cook over high heat, stirring occasionally, until they release their moisture. Add 1 tbsp of oil, let them brown slightly, then remove and add them to the cooked onions.
- Return the skillet to medium-high heat and add a little more oil. Add the steak strips and stir-fry for just a few seconds until browned. Return the cooked mushrooms and onions to the skillet and stir everything together.
- Stir in the paprika, Dijon mustard, celery salt, and a generous amount of black pepper. Cook for a few more seconds, then add the crème fraîche. Stir until the sauce is a uniform color. Reduce the heat to medium and simmer for a couple of minutes to heat through. Sprinkle with a little extra paprika before serving with fries or mash.
💡 Tips
- For extra tender beef, ensure you don't overcook the sirloin strips; they only need a quick sear.
- If you can't find crème fraîche, a good quality sour cream can be used as a substitute, though it might slightly alter the flavor profile.
Inspired by a recipe from Olive Magazine